In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

They're a Baltimore-specific guilty pleasure.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

In Alabama, smoked meat gets dressed up in white.

No slugs were harmed in the making of this five-cent sandwich.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

You eat the shell, too.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

The Midwestern mock-poultry classic is fading away.

In this tangy treat, no part of the citrus is left behind.

The oldest fruit native to North America is probably the least known.

This cosmic-colored flavor is a Midwestern mystery.

The first American doughnut chain used spuds.

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

This slightly sweet dessert is a staple in some Black American Muslim communities.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

A dark soda with a dark history.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

The dainty, cream-filled specialty is on the brink of extinction.

It's a bird! It's a plane! It's a classic Midwestern treat!

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

During the Great Depression, Canadian women made “unemployed-person pudding.”